Skip to main content
Switzerland's top chef Silvano Braga' delicious Vietnamese original Bánh mì bread, a nod to the perfection of its bake.

Delicious Vietnamese Bánh Mì

Crispy on the outside, light and airy inside—this authentic Delicious Vietnamese Bánh Mì bread is perfect for sandwiches or enjoyed on its own! Learn how to make traditional Delicious Vietnamese Bánh Mì bread from scratch! Crispy, airy, and perfect for your favourite sandwich fillings.

Total Time
3.5 – 4 hours
Difficulty
Medium
chef-silvano-braga-background-recipes-left-side-002
Simple & Professional Tasty Recipes

Ingredients for 6 loafs Servings

  • 500g wheat flour (Type 00 or Type 55)
    Switzerland: Halbweissmehl
    290g cold water
    25g unsalted butter
    15g fresh yeast (or 5-6g dry yeast)
    12g salt
    10g sugar

Total Time

  • Total Time
    3.5 – 4 hours
  • Preparation Time
    30
  • Cooking Time
    16-20 minutes

Goes Great with

Method
  1. 1. Prepare the Dough

    • In a large mixing bowl, combine all dry ingredients.
    • Add 50% of the total water and start kneading.
    • Once the flour has absorbed the water, gradually add the remaining water in small increments.
    • Finally, incorporate the butter and knead until a smooth, elastic dough forms.

    2. First Rise

    • Transfer the dough to a lightly floured work surface.
    • Stretch and fold the dough a few times, then shape it into a tight ball.
    • Cover with a damp kitchen towel and let it rest for about 60 minutes, or until it has doubled in size.
    • The rise time may vary depending on room temperature, so be patient.

    3. Shaping the Baguettes

    • Place the dough on a work surface and divide it into 6 equal portions using a dough scraper or knife.
    • Shape each piece into a ball, cover, and let them relax for 15 minutes. This makes rolling and shaping easier.
    • Lightly flour the work surface and use a rolling pin to roll each piece into an oval shape.
    • Fold the edges inward and roll the dough into a tight cylinder, sealing the seam.
    • Roll the ends slightly to taper them, forming a baguette shape.
    • Place the formed baguettes on a baking sheet lined with parchment paper.
    • Cover with a damp towel and let rise for another 60 minutes or until well expanded.

    4. Baking

    • Preheat the oven to 250°C (top and bottom heat).
    • Score the loafs lengthwise with a sharp knife. (side or top is fine)
    • Place the loafs into the oven and immediately introduce steam by spraying water (a clean, empty plastic ketchup bottle works well).
    • Reduce the temperature to 230°C and bake for 16-20 minutes until golden brown and crisp.

    5. Cooling and Serving

    • Allow the baguettes to cool completely on a wire rack. Cooling is part of the baking process and should not be rushed.
    • If you prefer them warm, reheat them later rather than skipping the cooling step.
    • Once cooled, slice and fill with your favorite ingredients. Traditional Vietnamese Bánh Mì fillings work wonderfully, but you can customize it to your taste.

Notes

Pro Tips
  • Proper hydration and slow kneading are key to achieving an airy, crispy crust.
  • Be patient with the rising times; a well-proofed dough gives the best results.
  • Introducing steam into the oven helps create the signature thin, crispy crust.
  • Always allow the bread to cool completely before slicing for the best texture.
Goes Great with